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Thursday, September 26, 2013

Mississippi Roast

The Mississippi Roast  recipe was shared with us a few months ago on our FaceBook page, by Ginny Grantham who tried it and adored it along with her friends. Ginny has a page on FaceBook as well, where she collects her favorite recipes. Although I am not sure where the original source of this recipe came from, Ginny believes she found it at Lauries Life Blog. This must be the original source :-) Thank you Ginny and Laurie, and I hope my modified version of this Mississippi Roast turned out as good as the original recipe.


  • 1- 21/2 pound beef chuck roast
  • 1/2 of a packet Hidden Valley Ranch Dressing Mix
  • 1/4 cup red wine vinegar 
  • 6 - 9 Pepperoncini peppers (whole)
  • 1/4 cup or half a stick of butter
  • 1 cup blackberry wine
  • Salt and Pepper to taste
  • 1/8 cup oil for searing


In a large fry pan, on medium high heat, heat oil. 

Sear your roast on each side until it is dark brown and has a crust like surface.

Towards the end of searing your roast completely, add the red wine vinegar to the pan, and continue cooking, turning to each surface of the roast to coat with the red wine vinegar completely.

Cover Roast and turn off heat. Let cool in the same pan completely.

Transfer roast and all juice from the fry pan to your crockpot. 

Use the oven on 275 degrees F if you dont use a crockpot.

Sprinkle half a packet of ranch mix over the roast.
place the pepperoncini peppers over the roast with alt and pepper.

Place butter over roast.

Now top it all with red wine or as I used, blackberry wine which gave this roast a sweet and semi fruity flavor that we loved!

Cover the roast and let cook on low in the crockpot or 275 degrees in the oven.

6 hours later, you will have one of the most mouth watering roasts you have ever tasted with a chuck roast.

The following is the original post of the recipe on our FB page:

Ginny Granthamposted toHome Baked Goods in Slocomb Alabama
This is the recipe I used for the fresh beef brisket yesterday. It was sent to me so I don't have the original link. Sonya made it, too. Mississippi Roast
4 lb chuck Roast
1 envelope of ranch dressing mix
1 envelope of au jus mix
1 stick of butter
pepperoncini peppers (the original recipe used about 4 or 5 whole peppers, I used 11 on the brisket but 6 on my first try with a chuck roast)
I added a sprinkling of black pepper but no salt, the original recipe called for a sprinkling of seasoning salt but it did not need it in my opinion.

Spray your slow cooker with nonstick spray. It makes clean up easier. Place your roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of mixes. Add the stick of butter on top. The butter is what makes the gravy in this good! Set your slow cooker to 8 hours and forget it. You do not add any additional water to this. Your roast will be tender and delicious and will have made it's own gravy.


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